Rheological properties, textural properties, and storage stability of palm kernel-based diacylglycerol-enriched mayonnaise

European Journal of Lipid Science and Technology

Volumn 118, Issue 2, 2016, Pages 185-194

  Phuah, Eng Tong ^a   Beh, Boon Kee ^a   Lim, Cindy Shu Ying ^a   Tang, Teck Kim ^b   Lee, Yee Ying ^a   Lai, Oi Ming ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b NONE

Author keywords

Diacylglycerol; Mayonnaise; Palm kernel; Rheological properties; Storage stability

Indexed keywords

EID: 84956727413     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400586     Document Type: Article

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